Head chef at Garum, Mario Di Natale is getting mouths watering on Mornings with Gareth Parker, with a regular segment discussing seasonal foods and delicacies, and how best to cook them.

This month, Mario prepared two dishes with the fish sauce ‘garum’ which inspired the name for the restaurant.

Below is a King Fish ceviche dish with garum, and the Quail dish, with garum, honey, fennel, currants, pine nuts.

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